Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Summer 2016
Flavor Profile
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Tasting Notes
NaturalThickSweet
Vendor Notes
This sun-dried black tea offers a naturally oxidized profile, yielding a thicker, richer soup. It provides a sweet, fresh 'Huigan' sensation, reminiscent of a well-aged Pu-erh, promising excellent potential for long-term development.
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About This Tea
What does Jingmai Sun-Dried Black taste like?
This sun-dried black tea offers a naturally oxidized profile, yielding a thicker, richer soup. It provides a sweet, fresh 'Huigan' sensation, reminiscent of a well-aged Pu-erh, promising excellent pot. It leans natural, thick and sweet.
How should I brew Jingmai Sun-Dried Black?
Water around 90–100 °C (195–212 °F). In a mug, steep 3–5 min. For gongfu, use 5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. Full boil is fine for most blacks. Don't overthink it.
Where does Jingmai Sun-Dried Black come from?
Grown in Yunnan, China. This batch is from the Summer 2016 harvest.
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